Best 6 Easy Chicken Rice Wraps By Rice A Roni Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary adventure with our "Easy Chicken Rice Wraps by Rice-A-Roni" recipe collection, a delightful fusion of flavors and textures that will tantalize your taste buds. These wraps, crafted with the goodness of Rice-A-Roni, offer a convenient and versatile meal option, perfect for busy weeknights or quick lunches. Dive into the savory Chicken and Vegetable Rice Wraps, brimming with tender chicken, crisp vegetables, and fluffy Rice-A-Roni, all enveloped in a soft tortilla. For a tangy twist, try the Lemon Herb Chicken and Rice Wraps, where succulent chicken is infused with a vibrant lemon herb marinade, complemented by aromatic rice and fresh herbs. If you're seeking a hearty and protein-packed option, the Black Bean and Corn Chicken Rice Wraps are your perfect match, featuring a flavorful combination of black beans, corn, and chicken, wrapped in a warm tortilla. Each recipe promises an explosion of flavors and textures, catering to diverse dietary preferences. Get ready to unravel the culinary magic of these easy-to-make chicken rice wraps, sure to become a staple in your kitchen repertoire.

Let's cook with our recipes!

EASY CHICKEN & RICE WRAPS BY RICE-A-RONI RECIPE - (4.4/5)



Easy Chicken & Rice Wraps by Rice-A-Roni Recipe - (4.4/5) image

Provided by pmhare

Number Of Ingredients 9

1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
2 tablespoons margarine or butter
16 ounces salsa**
12 ounces boneless, skinless chicken breasts, cut into thin strips
1 cup canned black or red kidney beans, drained and rinsed
1 cup frozen or canned corn, drained
8 (6-inch) flour tortillas, warmed
Shredded Cheddar cheese and sour cream, (optional)
Or, use 2 cups chopped fresh tomatoes or 1 (14-1/2-ounce) can tomatoes, undrained and chopped, if desired.

Steps:

  • 1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. 2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside. 3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired. Tip To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.

CHICKEN RICE-A-RONI®



Chicken Rice-A-Roni® image

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Provided by Chef John

Categories     Rice Main Dishes

Time 3h

Yield 4

Number Of Ingredients 23

1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  • Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  • Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  • Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  • Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  • Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  • Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  • Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg

CHICKEN & RICE WRAPS



Chicken & Rice Wraps image

These wraps are very easy to put together and they taste great and are so filling.

Provided by Nancy Allen

Categories     Sandwiches

Time 40m

Number Of Ingredients 8

1 6.8 oz package rice a roni, spanish rice
2 Tbsp margarine or butter
1 16 oz. jar salsa (your favorite)
12 oz boneless skinless chicken breasts, cut into thin strips (about 3 breasts)
1 c canned black beans, drained and rinsed
1 c frozen or canned corn, drained
8 ( 6inch ) flour tortillas, warmed
optional- shredded chedder and sour cream

Steps:

  • 1. In a large skillet over medium high heat, saute the rice vermicelli mix (dry rice from box) with margarine until vermicelli is golden brown.
  • 2. Slowly stir in 2 cups water, salsa, chicken and special seasonings (from rice box) and bring to a boil. Reduce heat to low, cover and simmer 15 to 20 or until rice is tender and chicken is no longer pink inside.
  • 3. Stir in beans and corn, let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.
  • 4. Warm tortillas-wrap them in aluminum foil and bake in a 350 oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.

CHICKEN AND RICE WRAP (USING RICE-A-RONI)



Chicken and Rice Wrap (Using Rice-A-Roni) image

Got this from the Rice-a-Roni recipe site. I use Rice-a-Roni quite often in different dishes when I am in a hurry and need to make something faster. Plus, it gives everything a jump start in the flavor departmnet. If you want to make this a vegetarian dish, leave out the chicken and add a can of drained vegetarian "Fri-chick" in place of the real chicken.

Provided by OceanLuvinGranny

Categories     Poultry

Time 35m

Yield 1 Pot, 4-5 serving(s)

Number Of Ingredients 8

2 tablespoons margarine
1 (6 7/8 ounce) package Rice-A-Roni, spanish rice flavor (not the "Mexican" flavor one as its a little different and you need the "Spanish Rice" flavor one fo)
1 (16 ounce) salsa (or you can use 2 tomatoes chopped or 1 14.5 oz can of diced tomatoes in juice, undrained)
2 cups white chunk chicken from canned tyson chicken
1 (15 ounce) can can pinto beans, drained
1 (15 ounce) can corn, drained
8 (6 inch) flour tortillas, warmed
shredded cheddar cheese, sour cream and avocado for topping

Steps:

  • Melt margarine and saute vermicelli mix until golden brown.
  • Slowly stir in 2 c water, salsa, chicken and special seasonings. Bring to boil. Cover and reduce heat to low. Simmer 15-20 minutes until rice is tender.
  • Stir in beans and corn.
  • Let stand 5 minutes before serving.
  • Serve in warm tortillas with sour cream, grated cheese and avocados on top.

Nutrition Facts : Calories 611.6, Fat 14.4, SaturatedFat 2.9, Sodium 1365.8, Carbohydrate 105.3, Fiber 17, Sugar 9.2, Protein 21.9

HOMEMADE CHICKEN RICE A RONI



Homemade Chicken Rice A Roni image

I don't know about anyone else, but I would rather make as many scratch recipes as I can. When you can't pronounce half the ingredients in some of these boxed mixes. How on earth do we know what's in it?...LOL! This is my version of chicken Rice - A - Roni...season it up to your liking...Don't like chicken? Try Beef...same...

Provided by Cassie *

Categories     Rice Sides

Time 20m

Number Of Ingredients 9

2/3 c long grain rice - i use uncle bens
2 1/2 c chicken broth
1/3 c vermicelli, broke into small pieces
1 1/2 Tbsp butter
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 - 1/4 tsp dried thyme
1/2 - 1 tsp better than buillon chicken flavored - or chicken buillon
parsley flakes

Steps:

  • 1. Break vermicelli into small pieces. Melt butter in a non-stick pan over medium heat. Stir in rice and vermicelli; cook, stirring frequently, until vermicelli is lightly browned.
  • 2. Add chicken broth and spices, except for parsley. Bring to a boil. Lower heat to a simmer and cover pan. Simmer for 10 to 15 minutes until rice is just a bit soupy.
  • 3. Remove from heat, cover and let sit for about 5 minutes. If it gets too dry, just add some water or more broth. Stir in parsley and serve.
  • 4. Enjoy!

RICE-AH-RONI



Rice-Ah-Roni image

Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes

Time 38m

Yield 6

Number Of Ingredients 14

1 ½ teaspoons kosher salt, plus more as needed
⅛ teaspoon freshly ground black pepper
⅛ teaspoon ground coriander
⅛ teaspoon mustard powder
⅛ teaspoon celery salt
⅛ teaspoon paprika
⅛ pinch ground turmeric
⅛ teaspoon cayenne pepper
3 tablespoons unsalted butter
½ cup finely diced onions
⅔ cup uncooked orzo pasta
1 ⅓ cups uncooked long-grain white rice
3 cups good-quality chicken broth
1 tablespoon freshly chopped parsley

Steps:

  • Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
  • Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
  • Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 51.4 g, Cholesterol 18.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 1097.6 mg, Sugar 2.2 g

Tips:

  • Prep your ingredients in advance: Cut the chicken, veggies, and cheese into bite-sized pieces before you start cooking. This will save you time and hassle when you're assembling the wraps.
  • Use a large skillet or griddle: This will allow you to cook all of the ingredients at once without overcrowding the pan.
  • Don't overcook the chicken: Chicken breasts can dry out quickly, so cook them just until they are cooked through. A meat thermometer is a helpful tool for checking the internal temperature of the chicken.
  • Use a flavorful cheese: The cheese is a key ingredient in these wraps, so choose one that you enjoy the taste of. A sharp cheddar, Monterey Jack, or pepper Jack cheese are all good options.
  • Don't be afraid to experiment: Feel free to add other ingredients to your wraps, such as avocado, salsa, or sour cream. You can also use different types of tortillas, such as spinach tortillas or whole wheat tortillas.

Conclusion:

These easy chicken rice wraps are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover chicken and rice. With a few simple ingredients and a little bit of time, you can have a satisfying and flavorful meal on the table in no time.

Related Topics